Name: Prune-Armagnac Ice Cream
Yield: Yield 5 kg / 11 lb .36 oz Base
Ingredients: 200 g / 7.05 oz sugar; 500 g / 1 lb 1.64 oz prunes; 250 g / 8.82 oz Armagnac; 950 g / 2 lb 1.51 oz / 18.99% Prune-Armagnac Purée; 345 g / 12.17 oz / 6.9% egg yolks; 651 g / 1 lb 6.96 oz / 13.01% sugar; 536 g / 1 lb 2.9 oz / 10.71% heavy cream; 2.52 kg / 5 lb 8.88 oz / 50.38% milk

Preparation info

Difficulty
Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

Prune-Armagnac Purée

500 g / 1 lb 1.64 oz prunes
200

Method

For the Prune-Armagnac Puree: Purée all of the ingredients in a blender.
For the Ice Cream Base: Make the ice cream base according to the Classic Ice Cream Method. Cool the base over an ice bath.
Once the ice cream base is cooled, add the prune-Armagnac purée and whisk thoroughly to completely incorpor